Potential seen in low-carb spuds

JENNIFER EDWARDS

Sunday

Jan 23, 2011 at 12:01 AM

The shy tubers don't look much different than their conventional counterparts, especially when they're covered with dirt in a Hastings potato field.

But farmer Danny Johns was enthusiastic as he described the dirt-colored SunLite potatoes, a variety that packs 30 percent fewer carbs and 25 percent fewer calories than the better-known russet potato.

"They've replaced the Sebago as my favorite," he said, naming a popular chip-and-table potato. "The carb-to-water ratio is what makes them special."

The University of Florida in May 2005 introduced the potatoes, called Florida SunLite potatoes, as a diet-healthy option with 30 percent fewer carbs and 25 percent fewer calories than popular russet potatoes.

At the time, area farmers thought the new variety would be enormously successful because of its marketability. That hope has fizzled some.

"Farmers thought the low-carb potato would have a big local impact, but it hasn't," said Steven Lands, St. Johns County Agricultural Extension agent.

Lands wasn't sure why the potato didn't catch on.

Johns said he thought it was because low-carb diets -- such as Atkins, South Beach and the Zone -- are falling out of favor.

Having some success

But Johns, one of the three farmers in the area still growing the potato, says the variety has still enjoyed some success, making its way into Publix stores across the Southeast.

Calls and visits to St. Augustine-area Publix stores also confirmed that some carry the potato here, for around $3.50 for a three-pound bag.

Johns said that if they aren't in a particular store, shoppers can request them.

"Ask your produce manager because they are in the chain," he said.

And he still holds out hope that it will become more popular.

"It still has great potential," he said. "With the amount of obesity (nationally) and diabetes running rampant, it still has a lot of potential."

Taste is special

From the outside, the potatoes don't look so different from the standard baking potatoes shoppers see heaped in mesh bags -- they're a dull, dusty brown color; neither small nor large.

Inside, they're golden-colored, and that's not so unusual either.

It's the taste that sets them apart, Johns and Lands said.

Lands said they're "moist and buttery" and contain a lot of vitamin C and potassium.

Johns has about 100 acres, or a sixth of his potato acres, planted with them.

He said the SunLite marketing group he heads up, the SunFresh Growers Cooperative, is smaller now and hasn't done that much marketing.

And Johns said the budget for the year is a round number: $0.

But Johns, ever positive, said word has gotten out anyway.

"It's amazing how many calls we get from around the country without a lot of marketing," he said. "We have calls all the time."

Blue Sky office manager Patricia Sullivan agreed.

"We have calls all the time," she said. "People are anxiously anticipating them, especially if you're diabetic."

Is Johns disappointed the potatoes haven't been as popular as hoped?

He gave a wry smile.

"One thing I've learned from farming is, you have to be pragmatic and take things as they come," he said.

*

ABOUT THE SPUDS

* 30 percent fewer carbohydrates versus a Russet Burbank potato.

* 25 percent fewer calories.

* Yellow flesh.

* Described as "buttery."

Source: University of Florida news release.

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